Burnt Pecan and Vanilla Pork Rillette
Fennel Seed, Tarragon, Lemon, Green Peppercorn
Chef Misti Norris of Petra and the Beast | Dallas
INGREDIENTS:
1 kilogram pork shoulder, diced
1 shallot, halved
5 cloves garlic
4 grams toasted fennel seeds
2 grams fenugreek
10 grams salt, plus more for seasoning
900 milliliters pork fat
200 grams crushed burnt pecans
2 sprigs tarragon
1 teaspoon vnlla Extract Co. vanilla extract + lemon
¼ teaspoon vnlla Extract Co. vanilla extract + spice
Zest of 2 lemons
25 grams cracked green peppercorn
METHOD:
Heat oven to 350°F. In a baking pan, combine pork shoulder, shallot, garlic, fennel seeds, fenugreek, and salt. Cover with water. Bake approximately 1 hour and 30 minutes or until tender enough to shred. Remove pork from the pan and reserve braising liquid. Let cool enough to work with. Meanwhile, in a pan, melt 500 milliliters pork fat. Remove from heat and set aside. Using your hands, shred the pork shoulder. Transfer the shredded pork shoulder to a large bowl, then add the melted pork fat, burnt pecans, tarragon, vanilla extracts, lemon zest, 20 grams of cracked green peppercorns, and 200 milliliters pork braising liquid. Using a whisk, whip in a circular motion until creamy and homogeneous. Season with more salt.
Line a terrine or loaf pan with plastic wrap. Add the pork mixture and press down so it’s at least 2-inches full. Refrigerate uncovered at least 3 hours. Once completely cool, melt the remaining pork fat. Pour the melted fat over the terrine and dust with remaining cracked green peppercorns. Refrigerate at least 3 hours or until the cap is firm to touch. Remove terrine from the pan, wrap with plastic, and slice. Let temper at room temperature for approximately 15 minutes before serving.
